Reply Tue 2 Sep, 2008 06:15 am
Are they easy to make?
View best answer, chosen by shewolfnm
Reply Tue 2 Sep, 2008 07:12 am
Sure. You just go to Ikea and order a few. Smile
Reply Tue 2 Sep, 2008 12:01 pm
Ikea here is almost an hour drive one way.

Besides, store bought vs home made ... well.. Smile
Reply Tue 2 Sep, 2008 12:05 pm
i'll have a swedish housemate. i'll ask him about his swedish meatballs Twisted Evil
Reply Tue 2 Sep, 2008 12:06 pm
They are called Kottbullar in Sweden

1 1/2 cups of soft breadcrumbs
1 cup half-and-half
1 tablespoon butter
1/2 chopped onion
1 lb lean ground beef
1/2 lb lean pork
1 egg
1/2 cup minced fresh parsley
1 1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1/2 teaspoon nutmeg
2 tablespoons butter
1 tablespoons flour
2 cups beef broth

In a large bowl of electric mixer, soak breadcrumbs in half-and-half for 10
minutes. Melt 1 tablespoon butter in large skillet over medium heat. Add
onion; sauté until soft, about three minutes. Stir into breadcrumb mixture
Add beef pork egg parsley salt ginger allspice and nutmeg. with elec-
tric mixer beat at high speed until mixture is fluffy. Dip 2 teaspoons into ice
water until cold. Use cold spoons to shape meat mixture into tiny meatballs.
Melt t tablespoons butter in skillet used to sauté onion. Brown meatballs
In butter, turning to brown evenly on all sides. Drain cooked meatballs on
Paper towels. Stir flower into drippings in skillet. Gradually whisk in broth.
Continue stirring until mixture thickens. Return meatballs to sauce in skillet.
Simmer 15 minutes or until meatballs are heated through. Makes 4 to 6 ser-
vings or about 48 meatballs.

This is from a cookbook that I have called “Scandinavian Cooking”
by Beatrice Ojakangas
Nick Ashley
Reply Tue 2 Sep, 2008 12:17 pm
My wife is Swedish. She makes a version that seems much easier then RexRads. Keep in mind I know nothing about cooking, I just think hers is less ingredients, and she doesn't complain when I ask for them, so they must not be too difficult Smile

If I think of it, I can get the recipe from her and post it when she gets home tonight.
0 Replies
Reply Tue 2 Sep, 2008 12:21 pm
Schwetty balls:
0 Replies
Walter Hinteler
Reply Tue 2 Sep, 2008 12:21 pm

From the ikea cookbook (ehem, recipes on their blog, it is)

250gm minced beef
250gm minced pork
1 egg
200-300ml cream and water (or milk and water)
2.5 tbsp. finely-chopped onion
50ml unsweetened rusk flour
2 cold boiled potatoes
4-5 tbsps butter, margarine or oil
Salt and pepper

Full recipe here:
0 Replies
Reply Tue 2 Sep, 2008 03:22 pm
Walter,s köttbullar sounds more Swedish than yours.
1/2 cup minced fresh parsley You never use parsley in köttbullar

1/2 teaspoon ground ginger. Ginger and nutmeg don,t belong to köttbullar. Sounds as if two things got mixed up köttbullar and gingercoockies.

Walter Hinteler
Reply Tue 2 Sep, 2008 03:30 pm
You use parley in German meatballs ('Frikadellen'), to make them more fluffy.

Ginger and nutmeg seems to belong to some christmas cookies (which you can buy here already in the supermarkets).
Reply Tue 2 Sep, 2008 04:02 pm
@Walter Hinteler,
walter wrote :

Ginger and nutmeg seems to belong to some christmas cookies (which you can buy here already in the supermarkets).

so FROEHLICHE WEIHNACHTEN to you and all !
here it's still 28 c - unusually warm ; still no reason not to eat meatballs .
0 Replies
Reply Tue 2 Sep, 2008 04:57 pm
So , as with any recipe, any ingredient from different places and of different qualities change the over all flavor of something.

The butter....
best as sweet cream? Salted? unsalted?

What about the other stuff.. the pork? Should it be super lean? Or should it be fatty?
Reply Tue 2 Sep, 2008 05:09 pm
I would actually use canola oil. But if you want to use butter use unsalted drawn butter. Drawn butter (just in case you don't know) is when you take a stick of butter liquefy it lightly in the microwave then let the cream settle to the bottom. Draw the oil off the top and use that. Use drawn butter because the cream will burn and turn black before the meatballs are actually browned. Yes, lean pork is best.
0 Replies
  Selected Answer
Reply Tue 2 Sep, 2008 05:18 pm
Experiment with the heat with the frying pan. The frying part is the hardest part of making them. As long as you don't brown them too much they will come out all right.
Reply Tue 2 Sep, 2008 05:35 pm
Right on.
Thanks Smile
I am attempting, or GOING TO attempt to make these for someone rather new to this country, so I want to make them as 'original' as possible.
Reply Tue 2 Sep, 2008 05:37 pm
now to find 'lingon berries' ?
Reply Tue 2 Sep, 2008 05:39 pm
I read that as "klingon berries"

Reply Tue 2 Sep, 2008 05:41 pm
oh god.
Laughing Laughing

only you.

well.. me too..
0 Replies
Nick Ashley
Reply Tue 2 Sep, 2008 05:46 pm
Well it doesn't sound like my wife's version is "swedish enough" for you, but I'll post it here anyways. It's easy, and I find it delicious. As for lingonberries, they are overrated. I've had lingonberry juice, and it tasted like cranberry juice to me! Smile

Swedish Meatballs
2 eggs
1/2 c. milk
2 Tbsp. prepared mustard
2 Tbsp. parsley flakes
1/2 tsp. marjoram
1/2 tsp. seasoned salt, or regular salt
1/4 tsp. pepper
1/4 tsp. nutmeg
1/2 tsp. grated lemon rind (the secret ingredient to make these fabulous)
2 Tbsp. finely chopped onion
1 1/2 c. ground meat
3 slices of crumbled bread
Mix all ingredients and make balls. Brown meatballs in a little butter.
Transfer meatballs to a 2 qt. shallow casserole with a cover.
In browning pan, add enough butter to from a paste mixed with 2 Tbsp. flour. Cook 1 min.
Stir in: 1 can condensed cream of mushroom soup
1 Tbsp. Worcestershire sauce
1/2 c. milk
Remove from heat, and add 1/2 sour cream. Pour over meatballs in casserole dish.
Bake at 350 degrees for 30 mins. Serve with noodles.

Reply Tue 2 Sep, 2008 08:55 pm
now to find 'lingon berries'

That was exactly what I was thinking as I read through.

Fortunately, Ikea isn't too far from here (10-15 minutes) - and I still have some lingonberry jam left over from my last batch of kottbullar.

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